#COOKING: SINGAPOREAN CHILLI CRAB RECIPE

Singaporean Chilli Crab on BBQ Pork & Scallop Fried Rice. Mildly-spicy and tangy, sauce bursting each bite!🌶🦀

Crab:
1 2 lb live Snow Crab, cleaned and sectioned
2 tomatoes, sectioned
2 tbsps ketchup
1 tsp organic raw sugar
1/2 tsp sea salt
2 tbsps soy bean paste/Miso paste
1 tbsp tamarind paste (or a few seedless candied tamarind)
1 medium white onion, minced
1/2 sweet red pepper, sectioned
1/2 sweet orange pepper, sectioned
1 stalk green onion, minced
4 cloves garlic, minced
3 green chillies, seeded and minced
2″ cube ginger, minced
1 egg, beaten
Coriander

Lime wedge

 

BBQ Pork & Scallop Fried Rice:
4-5 cups cooked white rice, chilled overnight
2 eggs, beaten
1/4 cup green peas
1/4 cup corn kernels
1/2 cup Chinese BBQ Pork, diced
1/2 cup Bay Scallops, brined in salt water
1/4 cup sweet red/orange peppers
1 cup Chinese Broccoli, minced thinly
1 stalk green onion, minced
2 tbsps Crab Tomalley (green gunk from crab)
2 tbsps soy sauce
Sea salt and pepper, to taste

Banana Leaf

Instructions:
1. With larger skillet on medium-high, heat oil. Once hot, throw-in peas, corn, Chinese Broccoli and peppers. Cook till wilted. Add pork and scallops. Cook till scallops lose translucence; don’t overcook. Season with salt and pepper, to taste.
2. Add egg, Tomalley. Cook till almost done. Add rice. Stir with spatula and add soy sauce. Cook till rice is about to caramelize, about 5 minutes, medium-high heat. Top with green onions.
3. Line bamboo steamer with banana leaf, covering base fully. Transfer rice onto leaf.
4. Boil a bit of water (do not fill too high) in a large skillet/wok with a dome lid. Once boiled, place bamboo steamer in and cover lid. Steam medium-low while prepping crab.
5. In large skillet/wok heat oil till hot. Add ginger, garlic, chillies, soy bean paste and onion. Fry on medium heat 2 minutes.
6. Add tomatoes, sweet peppers, tamarind paste, ketchup, sugar, salt and 1/2 cup water. Bring to boil and add crab pieces. Cover and cook 8 minutes medium-high heat.
7. Remove cover and add beaten egg, stirring gently till egg is wispy, thickening sauce. Remove from heat. Transfer some of crab mixture over rice, not too much sauce. Serve.

Gallery:

 

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A post shared by Mr. Will Wong 📸 (@mrwillwong) on Apr 26, 2020 at 8:26am PDT

 
(Photo credit: Mr. Will Wong)

#COOKING: PORK BELLY BAO RECIPE

Pork Belly Bao. This was an ambitious challenge! The Bao came out light and fluffy with a pleasing bounce. The pork belly required a long, slow simmer and melted in my mouth. Mom wanted thirds!

Bao:
2 cups + 2 tbsp flour
25 ml milk
1 1/2 tbsp organic raw sugar
1/2 tbsp rice vinegar
1/2 tbsp yeast
1/2 tbsp baking powder
1/2 tbsp oil
1/4 tsp sea salt

Instructions:
1. Mix flour, salt and 1 tbsp sugar together in mixing bowl.
2. Dissolve yeast and 1/2 tbsp sugar into 1 tbsp warm (not hot) water.
3. Add into flour, milk, oil, rice vinegar and 100 ml water. Mix till dough forms.
4. Turn onto floured surface and knead 10 minutes. If dough is too try, wet hands with warm water till dough is pliable and not sticky. Roll into ball and transfer to greased bowl, roll around till covered. Cover bowl with damp cloth and place somewhere warm (laundry room while drying/preheated oven that is warm, not hot). Allow to rise 2 hours.
5. Transfer dough to surface and flatten dough. Dust with baking powder. Knead 5 minutes.
6. Roll dough into a log. Cut into 9 even pieces (about 3 cm wide).
7. Roll balls into ovals at about 3 mm thick. Brush with oil. Dip chopstick in oil, place chopstick onto oval and fold over.
8. Cut 9 squares of parchment paper and place dough on each. Transfer to a flat sheet. Cover with greased plastic wrap. Allow to rise somewhere warm for 1.5 hours.
10. Steam buns on medium-high heat in batches for 8 minutes.
11. Serve with pork belly, pickled carrots, coriander, Kimchi, green onion and Hoisin Sauce.

Braised Pork Belly:
2 lbs pork belly
5 cloves garlic, minced
3 cubes ginger
2 tbsp oil
2 tbsp white wine
2 star anise
1/2 tsp 5 Spice Powder/ allspice or cinnamon

Marinade:
1 tsp chilli paste
1 tbsp organic raw sugar
1 tbsp sesame oil
1 tbsp oyster sauce
4 tbsp soy sauce

Instructions:
1. Cut pork into 1-inch thick pieces. Place in marinate overnight.
2. Heat oil in wok on medium-high heat. Sautée ginger, garlic, star anise and cinnamon. Add-in pork belly and remaining marinade. Fry till cooked. Add wine, stir.
3. Add just enough water to cover surface. Bring to boil and simmer on low heat 2 hours.

 

Gallery:

 

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A post shared by Mr. Will Wong 📸 (@mrwillwong) on Apr 7, 2020 at 9:21am PDT

 

(Photo credit: Mr. Will Wong)